The art of making perfect Flaky Lachha Parathas.. Step by Step

“Its always better to stick to your Roots”, my Mum used  to say when I cribbed for Pizza and Pasta in my teenage.

Me: “Why can’t we have that everyday ? They have only Pizza and Pasta in Italy, and see how healthy they are”.. ( Off course back then, I didn’t know that they also eat a lot of Salads and their culture allows them to walk a lot on streets and for work.. Who cares about Exercise though !! )
Mum: "That’s because they have always eaten that same thing all their lives. Our Bodies adapt what we eat throughout our lives."

How true is that !! Researches have proved the same that our Bodies digest and react easily to those foods which we have been eating since our Childhood. And that’s why, dont get worried if you don't get that fresh Broccoli, green Brussels Sprout and Quinoa in your city. Our bodies are well versed with our own, beloved Cauliflower, Cabbage and Daliya. Isn’t it good news Ladies :)

Since the day I have understood this simple concept, I am happy to indulge in my Paneer Paranthas with Punjabi Dal Makhni and Methi Malayi Paneer etc. Well, not that I am saying these things are the healthiest on the planet. But I know at least my Desi Poha, Upma and Idlis are hug my stomach tighter than Quinoa and Cous Cous which will still take their own time to settle in.  Anyway, moving on to the recipe for today which is Laccha Paratha, which has its origin in the state of Punjab.

The term “Lachha” means ring in Punjabi, the dough is rolled into the form of ring, and is layered with oil to make it multi-layered. Its very tough to make a crispy Lachha paratha, in fact it is an art to make it perfect, but when eaten it is very tasty. I have given some pointers at the end of this post to make this Lachha Parantha a healthy option to be eaten for breakfast. Obviously, it might act against you if you will have it for dinner, being high in carbs. But for breakfast, it will be a perfect accomplishment to Jeera Aalu and Beetroot Raita. Am drooling already !

I served this Paratha with Palak Paneer, see the second version here

What you need ?

• 2 cups Whole wheat flour
• 4 tbsp Butter ( could be replaced with oil )
• 1 tsp Salt
• 1 cup APF ( All Purpose Flour .. optional, could be replaced with WWF)
• ½ cup Curd
• Enough Warm water to knead

For roasting: Cooking Oil

How to make?

• Mix everything together and knead the dough with warm water. The dough should not be too tight, or very thin. The perfect consistency of dough is very important in getting the flakes. 
• Keep the dough aside, covered for about 20 minutes at least. Again, resting of dough is important since it helps in increasing the pliability.
• Now, take the dough almost double the size of what’s required for a chapathi ( just estimated) and roll it as big as you can without  tearing it apart. This should not be very thin though else it will tear off in the next step
• Spread some oil and sprinkle the flour over the circle.
• Take a knife and very gently cut the circle lengthwise into 10-12 lines. You will learn to do it with speed after your first batch ;)
• Start rolling these strips in concentric circles one around another,.( see the pictures below )

• Once all the strips are rolled over, flatten the ball with your palms and sprinkle some more flour. Start rolling gently so that the strips dont fall out.
• Once its flattened out, flip it on the hot griddle and apply some oil on top. Flip side and apply oil on the other side. Cook on medium-low flame till both sides get cooked properly.
• Once cooked, take it off the griddle and tap gently between palms. This will bring out the flakes and layers out and you will get that crisp texture out.

Version 2:

The above method of making Lachha Paratha is a bit time consuming and you can not serve more than one person at a time. Hence, I usually use this another method to make Lachha Parathas which is quicker and almost gives the same result. A bit less crispy and flakier though, still will work good for family breakfasts.

• OK, you start with taking the dough ball and flatten it out big. Then make a cut from the centre to form a radius till the end.
• Apply some oil and sprinkle the flour; start rolling the cut from one side to another like a cone. Once roll fully, flatten it with palms and start rolling with rolling pin ( belan )
• Roast it on a hot griddle with oil and cook both sides on low-medium flame.
• Once done, take it off from the griddle and tap in between palms gently to separate the layers.

My Notes: 

• This Paratha requires generous amount of oil while spreading over, to get the flakes out nicely 
• Usage of butter in the dough will bring out the layers very well, but oil is also not bad of an option. 
• Usage of APF will again, make the Parathas better. But off course, WWF is also a healthier way and you will get almost the same result. 
• Add 1/2 cup of Spinach Puree for a healthier treat
• Addition of Garam Masla, Asafoetida and Kasuri Methi will enhance the taste many folds.